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RECIPES
ITALIAN TOMATO AND MEAT SAUCE
1
1
⁄2 pounds ground chuck, browned 1 bay leaf
1 cup chopped onion 2 stalks celery, chopped
2 cloves garlic 1 teaspoon salt
1 can (14
1
⁄2-oz.) tomatoes 2 teaspoons dried oregano leaves
2 cans (6-oz.) tomato paste
1
⁄4 teaspoon dried thyme leaves
Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 8 to
10 hours.
BEEF BOURGUIGNON (BEEF STEW WITH WINE)
6 strips bacon, cut in
1
⁄2-inch pieces 1 tablespoon tomato paste
2 pound beef rump or chuck, 2 cloves garlic, minced
cut in 1
1
⁄2-inch cubes
3
⁄4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced
1
⁄2 pound tiny white onions
Salt and pepper to taste
1
⁄2 to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (10
3
⁄4-oz.) condensed beef broth
1
⁄2 cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add cooked
bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on LOW 8 to
10 hours. Saute mushrooms in butter, and add with wine to stoneware about 1 hour
before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
SPANISH RICE
1
1
⁄2 pounds ground chuck or beef 1 cup water
1 medium onion, chopped 2
1
⁄2 teaspoons chili powder
1 green pepper, chopped
1
⁄2
teaspoon salt
1 can (28-oz.) tomatoes 2 teaspoons Worcestershire sauce
1 can (8-oz.) tomato sauce
3
⁄4 cup uncooked rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly.
Cover and cook on LOW 7 to 9 hours. (HIGH: 3 hours).
RECIPES
BAKED HAM IN FOIL
Pour
1
⁄
2
cup water in stoneware. Wrap precooked 3 to 4 pound ham in foil; place in
slow cooker. Cover and cook on HIGH 1 hour, then on LOW 4 to 6 hours or until ham
is hot. If desired, sprinkle ham with liquid smoke before wrapping in foil.
FAVORITE CHILI
1
⁄4 pound dry pinto or kidney beans 1 clove garlic, minced
(see page 6) 2 tablespoons chili powder
1 can (14
1
⁄2-oz.) tomatoes
1
⁄2 teaspoon ground cumin
1 pound coarsely ground chuck,
1
⁄2 teaspoon ground black pepper
browned and drained
1
⁄2 green bell pepper, seeded and chopped
1 small onion, chopped Salt to taste
Completely soften beans as directed on page 6. Put all ingredients in stoneware.
Stir to combine. Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).
NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for
dry beans.
SMOTHERED STEAK
2 medium onions, sliced
1
⁄4 teaspoon paprika
1
1
⁄2
pounds round steak,
1
⁄2
to
3
⁄4
-inch thick, 1 can (4-oz.) sliced mushrooms, drained
cut into 5 or 6 pieces
1
⁄2 cup beef broth
1
⁄4 cup flour 2 teaspoons Worcestershire sauce
1
⁄2
teaspoon salt 1 teaspoon Kitchen Bouquet® (optional)
1
⁄4 teaspoon pepper
Place layer of onions in bottom of stoneware. Mix flour, salt, pepper and paprika
together and dredge steak pieces until lightly coated with flour mixture. Place
1
⁄
2
of
meat pieces on onions; add another layer of onions and drained mushrooms. Add
remaining meat and onions. Mix beef broth, Worcestershire and Kitchen Bouquet®
and pour over entire meat mixture. Cover; cook on LOW 8 to 10 hours.
For gravy: Combine 2 tablespoons flour with 3 tablespoons water. Stir into drippings
and cook until thickened. Pour over steak and serve.
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